4 cups vegetables, peeled and sliced (carrots, turnips, potatoes, parsnips, etc.)

1 tablespoon olive oil

1 tablespoon moroccan seasoning (recipe below)

1 cup quinoa

2 cups water (or vegetable broth)

2 teaspoons moroccan seasoning

1 cup chickpeas (drained and rinsed)

1/4 cup onion (diced)

1/4 cup raisins or currents

1/4 cup pine nuts (toasted)

1 handful parsley (chopped)

2 tablespoons olive oil

1 lemon (zest and juice)

1 teaspoon Moroccan seasoning

salt and pepper

1.  Toss the vegetables in the olive oil along with the spices.

2.  Arrange the vegetables in a single layer on a baking sheet.

3.  Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.

4.  Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.

5.  Mix the vegetables, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.

6.  Mix the olive oil, lemon juice and zest, Moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Moroccan Spice Blend

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Whisk together all ingredients in a small bowl until combined well.

1 pound dry yellow split peas or lentils
2 celery stalks, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
2 T olive oil
2 T curry powder
1 T ginger, powdered
1 T cumin, powdered
1 T turmeric
2 T mild green chilies
1 T lemon juice
2 cloves garlic
1 bay leaf
3 chicken bouillon cubes
2 quarts water

The easy method: combine all in crock pot, cook on low until done (8 hours or so?).

The better method: combine the celery, carrot, onion and garlic in a T of unsalted butter. Sauté a bit, until the onion is slightly translucent, then add to all the other ingredients and cook as above. This will give you a little added flavor through the sautéing of the vegetables, and sort of a nod to ghee with the unsalted butter. This recipe makes a mild dal, and can easily be “heated” considerably by using a hot curry powder or hotter peppers.

Enjoy!

Ingredients

* 1/4 cup butter
* 2 large sweet potatoes, peeled and chopped
* 3 large carrots, peeled and chopped
* 1 apple, peeled, cored and chopped
* 1 onion, chopped
* 1/2 cup red lentils
* 1/2 teaspoon minced fresh ginger
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/2 teaspoon paprika
* 4 cups vegetable broth
* plain yogurt

Directions

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

In the study, published in The Journal of Pain in September, the scientists recruited 74 adults and had them do exercises meant to induce muscle pain and inflammation. Over 11 days, the subjects ate either two grams of ginger a day or a placebo. Ultimately, the ginger groups experienced roughly 25 percent reductions in exercise-induced muscle pain 24 hours after a workout.

Click through for more evidence that ginger does seem to have an effect on muscle soreness in the days following a workout.

Ginger
Ginger is a great immune boosting ingredient that is used to help treat and prevent colds. It contains Vitamin C which is essential to maintaining a healthy immune system. Ginger also helps aid with digestive issues such as nausea and morning sickness. It also contains anti-inflammatory properties which can help relieve symptoms of arthritis. Apartment Therapy has a recipe for a hot ginger and lemon toddy. I like to add some cayenne to this if I’m especially congested! This juice recipe from Examiner combines ginger with parsley, carrots, spinach, and more for a healthy vitamin boost.

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Drink To Your Health: 5 Immune Boosting Beverages

Ingredients:

1 3/4 lbs squash or 1 3/4 lbs pumpkin, peeled, deseeded and cubed
1 1/8 lbs tomatoes, quartered
2 garlic cloves, quartered
1 teaspoon olive oil
2 red chili peppers, desseded and chopped
2 teaspoons ground ginger
1 teaspoon dark brown sugar
7 1/2 cups chicken or vegetable broth, hot
salt & freshly ground black pepper

Directions:

1) Place the pumpkin, tomatoes and garlic in a roasting tin. Drizzle with olive oil and salt and pepper, and roast for about 30 minutes in a 400 degree oven. If the pumpkin isn't tender, cook for a few more minutes.

2) Add the chili peppers, ginger, sugar and broth, and cook for another 20 minutes.

3) Puree or mash up with a potato masher (depending on what consistency you're looking for).

4) Enjoy!

* 1 3/4 cups all-purpose flour
* 3/4 cup old fashioned oats
* 1/3 cup light brown sugar
* 2 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1/8 ground cloves
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 cup butter, cut into pieces (unsalted)
* zest of one lemon
* 1/3 cup dried cranberries
* 1/2 cup buttermilk
* 2 1/2 tablespoons unsulphured molasses
* 1 teaspoon pure vanilla extract

GLAZE

* 1/2 cup sifted confectioners’ sugar
* 1 1/2 tablespoons pure maple syrup
* 1/2 teaspoon unsulphured molasses
* 1-2 teaspoon milk

Directions

1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In large mixer bowl whisk together flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda. Using a fork or pastry cutter, cut the butter into the flour until looks like crumbles. Stir in cranberries and lemon zest.
3. In seperate bowl combine buttermilk, molasses and vanilla.
4. Set bowl with flour mixture onto a mixer with a dough hook attachment. et mixture at a low speed and slowly add the buttermilk mixture to flour mixture. Mix until just combined and ball begins to form.
5. Knead dough gently on a lightly floured surface about four or five times.
6. Form the dough into a large circle, about 7 inches wide and 1 1/2 inches thick. Cut the circle in half and cut each half into 3 even slices.
7. Place baking sheet into another baking sheet to keep the scones bottoms from over browning. Bake for 20 min until golden brown and a toothpick inserted comes out clean. Transfer to cooling rack when done.
8. To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency. With a spoon, drizzle over cooled scones and let dry.

(note: halve the recipe if using a 15 ounce can of pumpkin puree)

INGREDIENTS

* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple cider
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 3/4 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

4 lemons
4 cups of water
1 cup of sugar
grated or powdered ginger, to taste (maybe a tablespoon plus of grated, a teaspoons plus of powdered)

In a sauce pan, combine the water, sugar, zest from the four lemons and grated/powdered ginger and bring to a boil. Remove from heat and let cool.

Strain the sugar/lemon/ginger syrup and add the juice of the four lemons to it. At this stage, if you have an ice cream maker, really chill the mixture and then process according to your maker’s instructions. If not, place in freezer and start stirring it every half hour or so until it has set up.

Note: I was out of ginger once when I was making this and tried throwing in a few peppercorns during the initial boiling stage. It came out good, sort of with a little bite, but mild.

1-2 hot jalepeno chilies, seeded and chopped
1/2-inch scraped fresh ginger root, sliced
10 whole almonds or cashews, blanched
1/3 cup water
2 tablespoons lemon or lime juice
1 tablespoon raw sugar or maple syrup
1 teaspoon salt
1/3 cup trimmed fresh mint, lightly packed
1 cup grated fresh or defrosted frozen coconut, lightly packed

In a food processor or blender, mince the chilies and ginger. Add the nuts, pulse four or five times, then process until ground. Add the water, juice, sweetener, salt and mint, and process until smooth. Stop the machine, add the coconut, and continue to process until the chutney is creamy and smooth. (For a thinner consistency, add plain yogurt or milk as desired.)

Serve at room temperature or chilled. Well covered and refrigerated, the chutney can be kept for 1-2 days. Preparation time: 15 minutes. Makes 1 1/4 cup.